Watermelon Rind Gazpacho

Watermelon rind is loaded with blood building chlorophyll and citrulline. Citrulline is a powerful antioxidant and converts into the amino acid arginine, which benefits the circulatory and immune systems.

To harness the health benefits of watermelon rind, use a vegetable peeler to peel off the dark green outer skin of the watermelon. Cut the watermelon in half and remove the center pink flesh for some other delicious purpose. The rind is now ready to be used in soups, refreshing beverages, curries and pickled.

This hardworking food processor makes all of my recipes even easier. From salads to desserts it does it all. I have had mine for 20 years!

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Watermelon Rind Gazpacho

Watermelon rind is loaded with blood building chlorophyll and citrulline. Citrulline is a powerful antioxidant and converts into the amino acid arginine, which benefits the circulatory and immune systems.

Course Appetizer, Side Dish

Keyword almonds, basil, celery, cherry tomatoes, garlic, herbs, mint, parsley, sherry vinegar, watermelon

Ingredients

• ½ cup almonds blanched
• 1 slice white bread toasted and chopped
• 1 stalk celery and all the celery leaves from a bunch of celery
• 1 cup fresh herbs – parsley, mint, basil
• 2 pints cherry tomatos
• 3 cloves garlic
• 6 tablespoons olive oil
• 3 english cucumbers washed and cut in chunks
• 6 cups cubed watermelon rind
• 4 tablespoons sherry vinegar
• 1 tablespoon salt and pepper to taste

Instructions

1. Combine almonds, bread, celery, herbs, garlic, tomatoes and oil in the large bowl of a food processor. Process until smooth and remove to a large mixing bowl.
2. Combine cucumbers, watermelon rind, vinegar and salt in food processor and puree until smooth.
3. Combine the cucumber mixture with the almond mixture, adjust seasonings and chill overnight.

Recipe Notes

To harness the health benefits of watermelon rind, use a vegetable peeler to peel off the dark green outer skin of the watermelon. Cut the watermelon in half and remove the center pink flesh for some other delicious purpose. The rind is now ready to be used in soups, refreshing beverages, curries and pickled.

Kristen Coffield

I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.